| Categoría | Gastronomía |
| ISBN | 9786124119835 |
| Peso | 1.50 |
| Traductor | Choquesillo Martínez, Marcia | Palasz, Christopher |
| Idioma | Inglés |
| Editorial | USIL |
| Autor | VV.AA. |
| Tapa | Cartoné |
| Año | 2016 |
| Ciudad | Lima |
| Páginas | 192 |
This book explores the origins of the rocoto pepper in Peru and its connection with the development of the Peruvian people in relation to nature. It describes the socio-cultural aspects and tradition of Arequipa, closely tied to the consumption of this fruit; it highlights the remarkable substances of the rocoto pepper and demonstrates traditional ways that numerous dishes of Arequipan cuisine are prepared and eaten. In addition, it introduces the traditional stuffed rocoto pepper along with a series of nutritious recipes and the most impressive dishes created by young chefs. In this manner, Universidad San Ignacio de Loyola renews its commitment to health, optimum nutrition and recognition of the wealth of Peruvian food.